Cereal Chem 69:587-591   |  VIEW ARTICLE

Effects of Additives on Flour-Water Dough Mixograms.

C. E. Lang, E. K. Neises, and C. E. Walker. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The effects on bread flour-water mixing curves of different water amount and addition of various ingredients were measured with a 35-g computerized, fixed-bowl mixograph. Water was varied from 58 to 70% in 3% increments, and the additives were tested at two concentrations. The additives were classed by function: vital gluten (regular, modified, and enhanced), oxidants (ascorbic acid, potassium iodate, azodicarbonamide, and potassium bromate), a reductant (L-cysteine), surfactants (sodium stearoyl lactylate and sucrose ester), salts (sodium chloride, potassium chloride, potassium nitrate, sodium sulfate, calcium chloride, and magnesium sulfate), and other (malt and calcium propionate). Across all additives and concentrations, increasing water lengthened the time to midline peak. The change was not linear but averaged about 0.15 min for each 1% increase in water. Midline peak heights decreased nearly linearly by about 1.5 scale percent for each 1% increase in water. Salts increased time to peak and peak height. Vital gluten increased peak height but decreased time to peak resistance, as compared with the control. Cysteine shortened peak times, but the oxidants had little effect. Neither had a major effect on peak heights. The surfactant sodium stearoyl lactylate increased time to peak but had relatively little effect on peak height. The reductant cysteine reduced total work required to mix to peak by about 20% but salts increased work by about 40%.